
ne'ma Partners with Taste of Dubai to Champion Food Waste Reduction
This collaboration builds on their successful partnership at Taste of Abu Dhabi 2024, where ne'ma helped divert 310 kilograms of food waste from landfills, prevented 775 kilograms of CO2e emissions, and generated 62 kilograms of compost.
Taking place from February 14-16 at Dubai Media City Amphitheatre, Taste of Dubai is expected to welcome around 25,000 visitors. Throughout the event, ne'ma will work closely with chefs, restaurants, and vendors to implement effective waste management strategies and educate attendees on minimizing food waste in their daily lives.
Khuloud Hasan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne'ma Steering Committee Secretary-General, emphasized the importance of the initiative, stating, 'Following the success of our initiative with Taste of Abu Dhabi, we are proud to extend our impact at Taste of Dubai. By providing practical solutions and raising awareness, we aim to inspire long-term behavioral change and shift towards more responsible food consumption.'
Maddy Spicer, Marketing Director of MENA Live Events, highlighted the significance of the partnership, saying, 'We are delighted to be working with ne'ma to contribute to global food waste reduction efforts. As we continue to host major festivals in the region, integrating meaningful initiatives ensures we deliver both entertainment and sustainability.'
To facilitate efficient waste management, trained personnel will oversee waste segregation, with dedicated bins for restaurants and cooking stations. Vendors will receive guidance on waste reduction, and all collected food waste will be composted and repurposed for agricultural use, reinforcing a sustainable approach to large-scale events in the UAE.
News Source: Emirates News Agency
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Zawya
2 days ago
- Zawya
Miral, ne'ma, and Hilton Abu Dhabi Yas Island join forces to empower students with the recipe for sustainable food preservation
Abu Dhabi, UAE — Miral, the leading creator of immersive destinations and experiences in Abu Dhabi, in collaboration with ne'ma (the National Food Loss and Waste Initiative), and Hilton Abu Dhabi Yas Island hosted two food preservation workshops designed to educate students on resourceful and sustainable food practices. The engaging sessions were held at Yasmina British Academy and Yas American Academy, where 40 students participated. The workshops were led by chefs from Hilton Abu Dhabi Yas Island who showcased creative techniques to repurpose excess produce and minimise food waste. 'At Miral, we believe in the power of education to drive positive change,' said Taghrid AlSaeed, Executive Director of Marketing, Communications & Events at Miral. 'By partnering with ne'ma and Hilton Abu Dhabi Yas Island on this initiative, we hope to inspire students to explore alternative ways to minimise food waste through hands-on learning experiences. This initiative reflects our commitment to making a meaningful impact across our community and the environment, in line with our CSR pillars of Environment and Education.' During the workshops, students transformed over 50 kgs of surplus fruits and vegetables, provided by ne'ma, into a variety of delicious homemade preserves with extended shelf lives. Khuloud Hasan Al Nuwais, Chief Sustainability Officer of Emirates Foundation and ne'ma Committee Secretary-General, said 'Youth are not just future leaders—they are today's changemakers. At ne'ma, we believe that fostering resourcefulness and social & Environmental responsibility from an early age is key to shaping a sustainable UAE. Through hands-on workshops and education, we empower students to adopt mindful consumption habits, supporting the national goal of cutting food waste by 50% by 2030. By equipping young people with the knowledge and skills to lead sustainably, we help build a resilient, food-secure future for all thanks to such collaborations with key partners such as Miral and Hilton.' 'At Hilton Abu Dhabi Yas Island, we are deeply committed to sustainability and community engagement. This collaboration provided our chefs with a valuable opportunity to engage directly with students, demonstrating how thoughtful food preservation can transform surplus ingredients into something both purposeful and delicious. It was incredibly rewarding to witness the students' enthusiasm as they discovered innovative ways to reduce and repurpose food. By sharing these practical skills, we are helping to cultivate a more conscious and empowered generation that values both food and the environment,' said Nader Halim, Cluster General Manager, Hilton Abu Dhabi Yas Island, The WB™ Abu Dhabi, Curio Collection by Hilton™, and DoubleTree by Hilton Abu Dhabi Yas Island Residences. Driven by a shared commitment to environmental stewardship and education, this initiative aims to equip students with valuable skills in responsible consumption and food waste reduction. The workshops fall under Miral's CSR pillar of Environment & Education, demonstrating Miral's commitment to developing long-term, sustainable and people-centric initiatives and programmes as part of its efforts to ensure a more sustainable future. About Miral Miral is the leading creator of immersive destinations and experiences in Abu Dhabi, that contributes to the growth of the leisure and entertainment industry and Abu Dhabi's economic diversification. It conceives, creates, operates, and manages immersive destinations and experiences that attract visitors from across the world to create unforgettable memories, accelerating the realisation of the Emirate's tourism vision and growth. Responsible for the development of Yas Island and overseeing Saadiyat Island's Destination Management Strategy, Miral's portfolio of world-class assets incorporates entertainment, leisure, culture, sport, dining, retail, and hospitality experiences, aiming to deliver millions of memorable moments for residents and international guests alike. These include Ferrari World Yas Island, Abu Dhabi; Yas Waterworld Yas Island, Abu Dhabi; Warner Bros. World™ Yas Island, Abu Dhabi; SeaWorld® Yas Island, Abu Dhabi; CLYMB™ Yas Island, Abu Dhabi; teamLab Phenomena Abu Dhabi; Yas Marina; and Yas Bay Waterfront, home to the UAE's largest indoor multi-purpose venue Etihad Arena, amongst others. Miral also has several projects being developed on Yas Island and across the emirate, including Natural History Museum Abu Dhabi, a Harry Potter-themed land within Warner Bros. World™ Abu Dhabi, the expansion of Yas Waterworld Abu Dhabi, and a Disney Theme Park Resort. Miral encompasses three subsidiaries: Miral Destinations, which promotes unique destinations; Miral Experiences, which operates a diverse portfolio of world-class, award-winning immersive experiences; and Yas Asset Management, which operates and manages a portfolio of vibrant destinations including F&B, retail, marinas, and hospitality properties across Yas Island. For more information, visit About Hilton Hotels & Resorts For over a century, Hilton Hotels & Resorts has set the benchmark for hospitality around the world, providing new product innovations and services to meet guests' evolving needs. With more than 600 hotels across six continents, Hilton Hotels & Resorts properties are located in the world's most sought-after destinations for guests who know that where they stay matters. Experience a positive stay at Hilton Hotels & Resorts by booking at or through the industry-leading Hilton Honors app. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Learn more about Hilton Hotels & Resorts at and follow the brand on Facebook, X and Instagram.


Al Etihad
07-05-2025
- Al Etihad
UAE launches first National Food Loss, Waste Baseline Study
7 May 2025 17:27 ABU DHABI (WAM) ne'ma- the National Food Loss and Waste Initiative- has launched the country's first National Baseline Study to measure actual food loss and first-of-its-kind study, which involves 3,000 participants, marks a pivotal milestone in national efforts to halve food loss and waste by 2030, in line with the United Nations Sustainable Development Goal (SDG) 12.3. The pioneering 18-month study will measure actual food loss and waste across the entire food value chain, through the participation of households, businesses, and public sector entities, across all seven Emirates. The study's findings will be unveiled by ne'ma during the first half of from the study will be used to establish national food loss and food waste indices and inform evidence-based intervention strategies. The study also lays the foundation for systemic change and strengthens national efforts to ensure food security and study is the result of a coordinated national effort, bringing together strategic partners including the Ministry of Climate Change and Environment (MOCCAE), Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Tadweer Group, Dubai Municipality, Dubai Environment and Climate Change Authority (DECCA), and Aldar, with additional support from the local municipalities and authorities, the Federal Competitiveness and Statistics Centre (FCSC) and local statistics centres across the extensive preparation and stakeholder engagement since September 2024, the UAE Food Loss and Waste Baseline Study is now underway. Spanning 18 months, this nationwide effort invites the active participation of households and the private and public sectors to help identify where food loss and waste occur the most and why, so the right interventions can be designed to tackle the issue.A key milestone in this journey will take place during September 2025, in a focused two-week data collection field survey coupled with actual measurement of food waste at the household across all seven Emirates will take part in shaping a more sustainable future by contributing valuable insights & data on how food is lost and data gathered will be rigorously analysed to develop national food loss and waste indices, which will create a clear baseline that reflects where the UAE stands today so that we can monitor our food loss and waste reduction Sustainability Officer of Emirates Foundation and ne'ma Committee Secretary General, Khuloud Hassan Al Nuwais, said, 'Tackling food loss and waste requires national collaboration, and alignment to create a unified approach and methodology for measuring actual food waste across the supply chain. Through the UAE's first National Baseline Study, ne'ma is engaging public, private sector, and community members in building an accurate, data-driven picture of where and how food is lost or wasted. This will enable the UAE to track progress against reduction targets.''The evidence-based solutions will empower households and businesses to adopt best practices, support systemic solutions across the value chain, and drive the shift toward a more sustainable, circular economy. The Baseline Study supports the UAE in building capacity so that we can achieve the target of halving food loss and waste by 50 percent by 2030. We are thrilled to see the strong engagement and participation of the private and public sectors in the study,' Al Nuwais of the Office of Special Studies, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Dr. Essam Sharaf Al Hashmi, affirmed that the launch of this study marks a key milestone in strengthening community awareness of the importance of reducing food loss and waste. He said, 'In line with its pivotal role in promoting food sustainability, ADAFSA is leading dedicated efforts to highlight the challenges of food loss and waste. In collaboration with ne'ma, we are uniting households, the private sector, and government entities to achieve a shared goal—protecting vital resources and ensuring a more sustainable and resilient future for all. This initiative reflects our strong commitment to raising awareness and engaging all stakeholders in addressing the environmental and economic challenges posed by food loss and waste.'Head of the Executive Team of the UAE Food Bank, Manal Obaid Yaroof, representing Dubai Municipality at the launch, said, 'Local leadership is essential to achieving national sustainability goals. Dubai Municipality is committed to driving change at the community level, and the UAE Food Loss and Waste Baseline Study provides the knowledge and tools needed to turn ambition into measurable action across all seven Emirates. This effort aligns with the municipality's efforts to enhance waste management, reduce landfill use, and build smarter, more sustainable cities that support the UAE's 2030 goals.'Abdulwahid Jumaa Freish, Executive Director of Communication and Awareness, Tadweer Group, said, 'Tadweer Group is proud to support ne'ma and the UAE Food Loss and Waste Baseline Study, which unites stakeholders across the food value chain to better understand the scale and impact of food loss and waste. This pioneering initiative complements our commitment to transforming waste into valuable resources and driving circular economy solutions. By leveraging the insights from this study, we can strengthen our strategies to divert organic waste from landfills, reduce greenhouse gas emissions, and unlock new opportunities for reuse, recovery, and resource efficiency across the nation."Group Executive Director of Sustainability and Community Outreach, Aldar Properties, Salwa Al Maflahi, said, 'Aldar recognises the importance of data to support meaningful action and change. Since 2023, we have been working closely with Tadweer and ne'ma to build infrastructure and solutions to tackle all forms of waste, including food waste, with a shared ambition to divert 90 percent of waste from landfills. Food waste is a complex challenge that requires long-term behavioural change, something Aldar and ne'ma are committed to addressing. By contributing to the UAE's Food Loss and Waste Baseline Study, we are helping generate critical insights that will empower communities across the UAE to take data-informed action and support the country in reaching its 2030 food loss and waste reduction targets.'The UAE Food Loss and Waste Baseline Study's final report will be shared nationally and internationally, contributing to global knowledge sharing on food loss and waste reduction. In doing so, the UAE reinforces its leadership in advancing the United Nations' 2030 Agenda for Sustainable Development and promoting sustainable food systems nationally and worldwide.


Khaleej Times
28-03-2025
- Khaleej Times
Turning leftovers into solutions: How this UAE-based startup is rethinking food waste
Banana peels, carrot tops, the ends of green peppers, and zested lemon skins — most of us scrape them off the cutting board and into the trash without pause. But in a quiet facility on the outskirts of Dubai, those scraps are getting a second life. At The Waste Lab, a UAE-based, women-owned startup, organic waste is collected from homes and commercial kitchens and turned into nutrient-rich compost through a finely tuned decomposition process. The result is a nutrient-rich compost that helps restore soil health and support farms across the UAE. For The Waste Lab, food waste isn't just an environmental issue — it's a sign of system inefficiency. Their model focuses on diverting organics from landfills and returning them to productive use. 'One big misconception is that food waste isn't a serious issue — it's just 'biodegradable.' But in landfills, food doesn't break down the way it does in nature. It rots and releases methane,' says Lara Hussein, The Waste Lab co-founder and CEO. But the broader waste system presents a tougher test. The UAE throws out an estimated 1.3 billion tons of food each year, and that figure is expected to jump to 2.2 billion this year alone, according to the UAE Ministry of Economy. It's not just about sustainability — it's also expensive. Researchers at Behavioural Insights estimate food waste in the UAE costs the country around $3.5 billion a year. According to the 'How the UAE Eats' report, 31 per cent of Emiratis admit to regularly discarding food ordered at restaurants, leading to significant financial losses. UAE diners, in particular, produce 35 per cent more food waste than the global average and nearly 20 per cent more than the Mena regional average, according to a report by Winnow. This gap is driven, in part, by the country's hospitality culture, buffet dining, and tourism-heavy economy. While the government has set an ambitious target to cut food waste in half by 2030 through the National Food Loss and Waste Initiative, that goal is tested each year during Ramadan — a time when food waste typically spikes, driven by over-prepared meals, large buffets, and a surge in produce consumption. According to Farrelly & Mitchell, an international food and agribusiness consultancy firm, demand for meat surges by nearly 50 per cent during Ramadan, along with spikes in grocery items like fruits, vegetables, and dairy products. To diminish food waste during the holidays and around iftars, Hussein said there needs to be portion planning, donation programmes, and of course, composting. The seasonal spike in waste has become a clear pressure point — pushing both policymakers and private players to rethink how the country handles its food surplus, not just during Ramadan, but year-round. Malachy Mitchell, co-founder and managing director of Farrelly Mitchell, takes a more optimistic view. '[The UAE] is currently developing a food losses and food waste (FLW) baseline and is creating a framework for ongoing FLW monitoring, which really places it ahead of the curve,' he said. He believes the government's goal of cutting food waste in half by 2030 is attainable. 'I believe it will be challenging but is possible through commitment.' There are a few levers, Mitchell said, that could help drive meaningful change: stronger laws around food donation and waste separation, more investment in cold storage and logistics, and financial pressure on businesses to take food waste seriously. That pressure, he adds, could come in the form of tax breaks for those making progress — or penalties for those who don't. Mitchell's recommendations echo the ne'ma 'National Action at Scale' report, which outlines a national strategy focused on regulation, incentives and infrastructure to cut food waste. To build lasting solutions for food waste, ne'ma introduced key performance indicators (KPIs) to help track and reduce it. They also trained businesses on how to measure their food waste, report it, and take steps to cut it down — engaging with over 75 hotels and hospitality outlets. Much of the UAE's food waste — up to 85 per cent, according to industry estimates —doesn't come from leftovers on a plate, but from overproduction in kitchens. That makes prevention a matter of process. Hospitality operators are being encouraged to take a more data-driven approach: using analytics to pinpoint waste hotspots, adjust ordering habits, and shift toward small-batch cooking. Meanwhile, back-of-house improvements — like better inventory management, temperature control, and staff training — can help reduce spoilage, prep errors, and trimming waste. 'Technology is an enabler,' Mitchell said. 'Blockchain and IoT can support transparent tracking of food from production to consumption, enabling all stakeholders to identify and address inefficiencies collaboratively.' He adds that AI tools are already making an impact in sectors like hospitality. 'They've shown significant results by making waste visible and manageable — what was once hidden in the back of the kitchen is now something teams can act on in real-time... data-driven approaches yield better results.' Manal Bin Yaroof, head of the executive team at the UAE Food Bank, a government-backed non-profit that redistributes food across the country, also echoes this sentiment. 'To tackle food waste, we focused on the hotel sector through a strategic partnership with National Food Loss and Waste Initiative 'Ne'ma' and Reloop App initiated by Ecyclex International Recycling Company.' This UAE Food Bank Initiative engaged 63 hotels across Dubai. 'As a result, we achieved a 47 per cent reduction in food waste during the month of Ramadan across these hotels between 2022 and 2024.' Participating hotels were given access to a smart dashboard to help their teams track daily food waste, which helped set a baseline for data-driven waste reduction strategies, Bin Yaroof explained. To build on that progress, experts say it's time for hospitality teams to take ownership: assign clear roles, track impact, and embed sustainable habits like composting into daily routines. That's where businesses like The Waste Lab come in. For kitchens already making operational shifts, composting offers a practical next step. By properly separating and processing organic waste, restaurants can ensure that scraps don't just disappear in landfills — they're returned to the soil, supporting local farms and closing the loop. 'Composting in the UAE isn't always easy,' said CEO Lara Hussein. 'The heat and dry conditions can make it tricky, but nature already knows how to break things down — we just have to adapt.' At The Waste Lab's control station, the process begins with a second round of sorting. Once collected, organic waste is inspected to remove potential contaminants and logged for quality, volume and other metrics — an extra layer of control before composting begins. The material is then moved to the composting station where composting piles are built, and the team manages decomposition without industrial machinery. Instead, they rely on natural methods: adjusting moisture, regulating airflow, and using shade structures to offset the desert heat, Hussein explains. Microbes do the work, breaking down the food waste gradually over a few weeks. It's a hands-on, low-tech system. The final product is now being used to create green urban spaces and revive desert land, proving that even food scraps can help grow something where nothing was meant to grow. But since the Waste Lab's inception, the startup has diverted over 2 million kilograms of food waste from landfills. 'In 2023 alone, we collected around 450,000 kg, marking an 833 per cent increase from the previous year,' The Waste Lab CEO said. 'That translates to a significant reduction in CO2 emissions and thousands of kilograms of high-quality compost returned to the land,' Hussein said. The Waste Lab began in 2021 with a focus on households, then expanded into the commercial space a year later — partnering with hospitality giants like Hilton and Majid Al-Futtaim. 'Today, we work with clients like Dubai World Trade Centre, Expo City Dubai, Dubai Holding, Bustanica, Emirates Flight Catering, and several hotels and restaurants,' Hussein said. 'They recognise that food waste management is not just about sustainability — it's about efficiency, cost savings, and brand reputation.' In parallel with private sector waste reduction strategies, the UAE Food Bank tackles food insecurity by redirecting surplus from hotels, supermarkets, and farms to communities in need. Last year, the UAE Food Bank provided meals to 28.9 million people — reaching low-income families, laborers, and underserved communities — through ongoing donation drives, Ramadan campaigns, and partnerships focused on reducing food waste across the country. This marks a 55 per cent boost from the previous year, according to UAE Food Bank representatives. In practice, this looks like 5,466 tonnes of food being diverted from landfills. 'It has a global reach and has helped more than 85 million people worldwide, food banks can play an important role in reducing FLW,' Mitchell says about the UAE Food Bank. 'The big challenge food banks have is the coordination of supply and demand at a local and international level.' This can be combated with better integration between non-profits with food producers, processors, and retailers to rescue surplus food effectively. 'One of the biggest challenges is logistics and infrastructure,' Bin Yaroof said on strategy at the UAE Food Bank. 'Efficient food distribution requires robust cold storage, reliable transportation networks, and appropriate packaging solutions to maintain food safety and minimise spoilage.' While food banks focus on large-scale redistribution, others are targeting waste much earlier in the chain — starting with how and what people buy. At the household level, HeroGo, a UAE-based startup, works with farms and suppliers to collect surplus and imperfect produce — fruits and vegetables that are perfectly edible but often rejected by retailers. The 'ugly' misshapen items are packed into bright green boxes and delivered to homes at a lower price, making sustainable shopping more accessible. By the close of 2023, HeroGo had diverted over 317,000 kilograms of produce from landfills and donated 26,000 meals, working toward a year-end target of 107,000. In hotel kitchens across the UAE, Hilton is quietly redesigning the way breakfast is served — and what gets wasted. As part of its Green Breakfast Initiative, the hotel group rolled out a four-month pilot across 13 properties, using AI-powered tracking tools to monitor what was being thrown out, both behind the scenes and off guests' plates. The result: a 62 per cent drop in food waste, translating to more than 400,000 meals saved and nearly 726 tonnes of CO2 emissions avoided. Much of the change came from rethinking buffet prep — cutting back on overproduction, adjusting portion sizes, and training staff to respond to real-time data. Guests, too, were nudged toward more mindful choices with subtle signage and smaller serving plates. In a country where food waste runs high in the hospitality sector, it's a clear sign of what's possible when kitchens start paying closer attention to what ends up in the bin. On the infrastructure side, GigaFarm is laying the groundwork for one of the region's largest waste-to-resource operations. The 900,000-square-foot facility, part of Dubai's Food Tech Valley, will be able to process 50,000 tonnes of food waste a year — converting scraps into compost, animal feed, and reclaimed water to support vertical farming on site. The idea is to create a fully closed-loop system, showing what circular agriculture can look like in a place where food security and sustainability are tightly linked. A similar approach is already in motion further south, where Circa Biotech, an Abu Dhabi-based startup, is turning trash into feed — literally. Using black soldier fly larvae, Circa takes in organic waste from supermarkets and food producers and feeds it to the insects. Once grown, the larvae are processed into high-protein feed for poultry and aquaculture, while their frass (a nutrient-rich byproduct) is turned into organic fertilizer. The startup, which launched its pilot facility in Masdar City, calls it a 'nature-based solution' to two growing problems: mounting food waste and overreliance on imported feed. It's local, scalable, and circular by design — exactly the kind of model the UAE is betting on to turn its waste into something useful. 'We complement these initiatives rather than compete with them. While food banks focus on edible surplus, and GigaFarm looks at high-tech solutions, we address the unavoidable food waste — the scraps, peels, leftovers that can't be donated,' Hussein said. In light of the UAE's steep reduction goals, Hussein says. 'There's been great progress, but we need more integration between initiatives... scaling is the next big step.' 'We're expanding operations to Abu Dhabi and Sharjah,' The Waste Lab CEO said. It's a gradual process — but even eggshells and used coffee grounds are laying the foundation.